Spiced muffins

Makes: 6, takes 35 minutes

These contain a mixture of marzipan and stem ginger, or if you prefer you can use double the quantity of either stem ginger or marzipan.

1. Preheat the oven to gas mark 5/190˚C/ fan 180˚C and line a six-hole muffin tin with paper cases. Sift the flour, baking powder and spices into a mixing bowl. Cut 50g marzipan into small cubes and fold into the flour along with the sugar and stem ginger.
2. Whisk together the eggs, yogurt and oil and then gently stir into the flour mixture until just combined. Divide the mixture between the paper cases.
3. Bake in the oven for 20 minutes until the muffins have risen and tops spring back when pressed. Meanwhile, roll out the remaining marzipan and cut out 6 stars. Remove the muffins from the oven and place a star on the top. Leave to go cold on a wire rack.

Recipe: Janette Marshall